French · Starter
Artichauts a la barigoule
Artichauts a la barigoule, cuisine francaise, pour 4 convives. Comptez 30 minutes de preparation et 35 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 30 min
- Cuisson
- 35 min
- Pour
- 4
Ingrédients
- Small violet artichokes — 12
- Lemons — 2
- huile d'olive — 80 ml
- carotte, thin rounds — 120 g
- oignon, sliced — 120 g
- celeri, sliced — 50 g
- ail cloves, halved — 3 (12 g)
- Smoked bacon (optional, omit for vegan) — 0 g
- Dry white vin — 200 ml
- Vegetable fond — 300 ml
- thym — 4 sprigs
- Bay leaf — 1
- Coriander seeds — 2 g
- sel fin — 6 g
- Flat-leaf persil — 8 g
Méthode
- Snap off outer leaves down to the pale core; trim tops by a third, peel stems, halve and remove any choke. Hold in water with the juice of 1 citron.
- Warm oil in a sauté pan; sweat carotte, oignon, celeri and ail 5 min.
- Add drained artichokes cut-side down; colour lightly 3 min.
- Add vin, reduce 2 min; add fond, thym, bay, coriander seeds and sel.
- Cover with a paper cartouche; simmer gently 20–25 min until a knife slips into the hearts.
- Rest 15 min in the liquor; finish with remaining citron juice and persil.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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